Optimization of Apple Pomace Pectin Extraction by Steam Explosion Employing Response Surface Methodology

doi:10.7506/spkx1002-6630-201714042

Abstract

Abstract: Pre-soaking in aqueous Na2CO3 solution followed by steam explosion was employed in the extraction of apple pomace pectin for the purpose of improving the product yield. Processing parameters were optimized using a combination of one-factor-at-a-time method and response surface methodology. The results showed that a Na2CO3 concentration of 6% and an explosion pressure of 0.6 MPa maintained for 174 s were found to be optimal the maximum pectin yield of 21.42%, 10.96% higher than that obtained without steam explosion. In addition, the esterification degree, emulsifying activity and emulsion stability of pectin were increased by 12.25%, 20.47 m2/g, and 36.37 min, respectively by steam explosion. Scanning electron microscopy results revealed that the surface of both apple pomace and pectin extracted without steam explosion was smooth and complete, which became loose after steam explosion. The application of steam explosion in pectin extraction from apple pomace could improve the yield, esterification degree, emulsifying activity and emulsion stability of pectin. This research can provide theoretical and practical evidence for the production of apple pectin.

Key words: steam explosion, pectin, extraction process, response surface methodology

CLC Number:

TS201.1

SUN Junliang, DU Hanmei, LIANG Xinhong, JIAO Zhonggao, RAN Junjian, HE Hongju, ZHU Mingming. Optimization of Apple Pomace Pectin Extraction by Steam Explosion Employing Response Surface Methodology[J]. FOOD SCIENCE, 2017, 38(14): 270-275.

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Optimization of Apple Pomace Pectin Extraction by Steam Explosion Employing Response Surface Methodology

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